Determination of pH and Titratable Acidity

Acidification of sourdough is a distinguishing parameter that can vary depending on the ingredients and the fermentation conditions. This chapter describes a step-by-step procedure to determine the acidity of sourdough in terms of hydrogen ions (pH) and the buffering capacity defined as total titratable acidity (TTA). The selection of pH electrode is critical to reproducing the pH measurements at different positions within the sourdough. This reproducible method can determine the pH and TTA using as low as 10 g of sourdough per measurement.